INGREDIENTS:
1 cup parboiled rice.
1 cup raw rice or extra long grain rice.
1/2 cup split black gram.
Salt to taste.
METHOD:
Soak the first three ingredients together for 4 to 5 hours. Grind fine, and leave it overnight or at least 10 hours to ferment. Add salt to taste and water if needed to obtain the pouring consistency. Pour one big spoon full of batter in the center of the hot fry pan. Spread the batter towards the sides, with the spoon in to a circle. Cook until bubbles appear and begin to break . Turn over and cook on the other side for few seconds on medium heat. Remove from pan and serve with any chutney.
"ENJOY COOKING AND EATING"
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